Chef Reveals Generations-Old Southern Italian Fava Cicoire Recipe
Chef Reveals Generations-Old Southern Italian Fava Cicoire Recipe
Chef Reveals Generations-Old Southern Italian Fava Cicoire Recipe
Martin Barcellos, chef and owner of Valentino's Italian Restaurant in Reedley, has shared a traditional family recipe. The dish, Fava Cicoire, is a peasant speciality from Southern Italy. It has been passed down through several generations of his family. Fava Cicoire combines fava beans with chicory greens. The recipe calls for 1 lb of fava beans, 2 bunches of chicory, half a yellow onion, 3 cloves of garlic, salt, and a quarter cup of olive oil. Dry beans require overnight soaking, but fresh ones do not.
The cooking process takes around two hours to soften the beans. Barcellos suggests using whatever greens are on hand if chicory is unavailable. Red or green Swiss chard, spinach, or mustard greens work as substitutes.
The dish is usually served as a side for chicken or beef. Despite its simplicity, it is rarely found in Italian restaurants because of its long preparation time. Valentino's Italian Restaurant regularly updates its specials on its Facebook page. Fava Cicoire reflects a tradition of home cooking and adaptability. Barcellos encourages cooks to experiment with the recipe. The dish remains a rare but flavourful option for those willing to invest the time.
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